Adult-use LCHE legalization in multiple states has resulted in manufacturers and regulators under pressure to achieve a well-regulated market despite the Federal CSA (Controlled Substances Act). Compounding the challenge, infused edibles were unexpected or discounted, leading to incomplete guidelines and regulations. With Federal agencies unable to participate, states and producers are left with few experts to guide policy. The webinar will provide an overview for constructive participation by food technologists.
Participants will benefit from reviewing examples of applied processing for infused edibles as well as gaps in state food-safety structures applicable to the new segment. Attendees with food-safety responsibilities will be able to discuss potential critical control points for infused product.
Attendees will be able to:
1. Understand common processing techniques for infused edibles in the LCHE segment
2. Appreciate gaps in current food-control and food-safety plans
3. Understand best practices and scale-up resources to assure compliance
Speakers:
Scott Riefler, CFS
VP Science, Tarukino (Washington)
Scott Riefler has over 39 years of cultivating and commercializing scientific and technological resources. He is currently VP Science for Tarukino, an Intellectual Property Company focusing on novel materials development and product forms within the cannabis space.Previously he was a member of TIC GUMS leadership Team, a privately held producer of hydrocolloids (gums) systems for the food, nutriceutical and industrial markets. During his tenure at TIC Gums Scott’s roles included VP of Sales, VP of Science and Technology and President. He led TIC through significant growth cycles and related challenges.
Scott joined TIC in 2000 after spending twenty years in the aerospace industry with industry leader, American Cyanamid/Cytec Industries, serving the aircraft industry with structural adhesives and advanced composite systems. After his role of Global Technical Director, he became involved in mergers and acquisitions, assisting industry consolidation. He has spent the past 20 years translating his experience and applying it to food system innovation, literally bringing rocket science into the kitchen
Trevor Morones, CFS
Founder, Control Point Engineering (Nevada)
Trevor is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value.As a Lead HACCP Instructor, GFSI auditor in training, Serv Safe InstructorTrevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes, fines while creating cultures of operational excellence. In working with high volume manufacturing facilities and...
Adult-use LCHE legalization in multiple states has resulted in manufacturers and regulators under pressure to achieve a well-regulated market despite the Federal CSA (Controlled Substances Act). Compounding the challenge, infused edibles were unexpected or discounted, leading to incomplete guidelines and regulations. With Federal agencies unable to participate, states and producers are left with few experts to guide policy. The webinar will provide an overview for constructive participation by food technologists.
Participants will benefit from reviewing examples of applied processing for infused edibles as well as gaps in state food-safety structures applicable to the new segment. Attendees with food-safety responsibilities will be able to discuss potential critical control points for infused product.
Attendees will be able to:
1. Understand common processing techniques for infused edibles in the LCHE segment
2. Appreciate gaps in current food-control and food-safety plans
3. Understand best practices and scale-up resources to assure compliance
Speakers:
Scott Riefler, CFS
VP Science, Tarukino (Washington)
Scott Riefler has over 39 years of cultivating and commercializing scientific and technological resources. He is currently VP Science for Tarukino, an Intellectual Property Company focusing on novel materials development and product forms within the cannabis space.Previously he was a member of TIC GUMS leadership Team, a privately held producer of hydrocolloids (gums) systems for the food, nutriceutical and industrial markets. During his tenure at TIC Gums Scott’s roles included VP of Sales, VP of Science and Technology and President. He led TIC through significant growth cycles and related challenges.
Scott joined TIC in 2000 after spending twenty years in the aerospace industry with industry leader, American Cyanamid/Cytec Industries, serving the aircraft industry with structural adhesives and advanced composite systems. After his role of Global Technical Director, he became involved in mergers and acquisitions, assisting industry consolidation. He has spent the past 20 years translating his experience and applying it to food system innovation, literally bringing rocket science into the kitchen
Trevor Morones, CFS
Founder, Control Point Engineering (Nevada)
Trevor is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value.As a Lead HACCP Instructor, GFSI auditor in training, Serv Safe InstructorTrevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes, fines while creating cultures of operational excellence. In working with high volume manufacturing facilities and highly acclaimed restaurants such as Pat La Frieda and The Cosmopolitan of Las Vegas, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence
Francis J. Boero (moderator)
Dr. Francis Boero is an academically certified, scientific technology business specialist returning to food science after over 30-years in research and healthcare. After an early career in hospitality services, an interest in research led him to return to earn degrees inInformation Science as well as aPh.D. in Physics at the University of Southern California.Post-graduation, Dr. Boeroled R&D operations, and later commercial divisions for scientific and analytic instrumentbusinesses. After additional education in microbiology and process validation at the University of Minnesota, Francis held a series of US and international positions for Johnson & Johnson. During his 21-years with J&J, he successively led business divisions in surgical products, consumer wellness, and laboratory analytics. Most recently, he served as worldwide services VP for Ortho-ClinicalDiagnostics under a private-equity agreement with J&J.
Disclaimer Regarding Cannabis: IFT provides the opportunity for members to share information and opinions on many subjects, including cannabis. Please understand that this action by IFT does not constitute any opinion by IFT regarding the use of cannabis in any form or for any purpose, and such information and opinions are only those of the persons presenting and not of IFT. IFT is not and does not provide any legal advice regarding cannabis. Possessing, using, distributing or selling cannabis are subject to varying international laws, including a crime under US federal law and that of many states. IFT does not advocate or support violating any such laws.
Length: 63 minutes
Contact Hours: N/A
Date Recorded: June 12, 2018
All IFT webcasts are free for IFT Premier and Student members.
